# Components:
→ Sugar Cookies
01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/4 teaspoon salt
04 - 3/4 cup unsalted butter, softened
05 - 1 cup granulated sugar
06 - 1 large egg
07 - 2 teaspoons pure vanilla extract
08 - 1/2 teaspoon almond extract, optional
→ Buttercream Outlines
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar, sifted
11 - 1 to 2 tablespoons whole milk or heavy cream
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt
14 - Green and gold gel food coloring
# Directions:
01 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
02 - In a large mixing bowl, cream the softened butter and sugar together until light and fluffy, approximately 2 to 3 minutes.
03 - Beat in the egg, vanilla extract, and almond extract if using, until well combined.
04 - Gradually add the dry ingredients to the wet mixture, mixing until just combined.
05 - Divide dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 1 hour.
06 - Preheat the oven to 350°F. Line baking sheets with parchment paper.
07 - On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut into shamrock or festive shapes using cookie cutters.
08 - Place cookies 1 inch apart on prepared baking sheets.
09 - Bake for 8 to 10 minutes, or until edges are just barely golden. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
10 - In a medium bowl, beat the softened butter until creamy. Gradually add powdered sugar, beating until smooth. Mix in vanilla, salt, and 1 tablespoon milk. If needed, add more milk to reach a pipeable consistency.
11 - Divide buttercream into bowls and tint with green and gold food coloring as desired.
12 - Transfer colored buttercream to piping bags fitted with small round tips. Outline and decorate cooled cookies as desired. Allow frosting to set before serving.
